Shrimp Chowder

It's a cool fall day replete with cornflower blue skies and clouds that look like bits of pulled cotton. Oh, how I love autumn! Our windows are flung open, but I'm wearing jeans and a cardigan--sometimes I take it off to expose my bare arms, and sometimes I button it up tight. It's strange, but I love that feeling of being too hot in the sun, but too cold in the shade. May it last and last!

Anyway, it's a crazy-busy week in the Baart house. I don't have much time to blog, but I thought I'd quick post and share my recipe discovery--it's perfect for this time of year. And it's oh-so-yummy. I've been taste-testing it all afternoon. ;) I actually got the recipe from a Hy-Vee flyer, but I don't usually follow recipes. I've made a few changes. Enjoy!

Shrimp Chowder

splash of olive oil
1/2 onion
1 sweet red pepper
2-4 small potatoes
1-2 cups corn
2 cups water
2 tbsp. chicken bouillon
1 cup half-and-half
2 tbsp. flour
1/4 tsp. ground thyme
1/2 tsp. sea salt
1/2 tsp. crushed red pepper
1 pound shrimp (cooked and peeled)

bacon
cheddar cheese

-Heat olive oil in a saucepan. Add chopped onion and red pepper. Saute until translucent (5 min.). Stir in corn (I used the corn we froze earlier this summer!) and diced potatoes. Add water and bouillon. Bring to a boil. Simmer, uncovered, for twenty minutes or until potatoes are tender. In a small bowl, combine half-and-half, flour thyme, salt, and red pepper. Slowly pour into saucepan. Cook and stir until thick and bubbly. Add shrimp and continue to cook for 3-5 minutes or until shrimp is warm. Serve with a sprinkle of crumbled bacon and cheddar cheese.